ingredients

directions

Heat the oven (with oven rack in the middle) to 425°F. Halve carrots crosswise, then halve or quarter them lengthwise, depending on their thickness, and transfer to a rimmed sheet pan.

Trim the stem end of the onion, cut in half (lengthwise) from root to stem end and peel. Trim the root end at a diagonal to remove the core. Then quarter each half lengthwise. Separate the layers and add to the pan. Toss together the carrots, onion, oil, salt and pepper (12 turns on pepper mill). Arrange in a single layer and roast until tender, 30 to 35 minutes.

helpful hints

Buy carrots that are bright in color, do not bend and have bright green tops, if attached

To prevent the carrot from rolling when you halve it, use your carrot peeler to shave off a flat surface at the fat end of the carrot